Easy pork tenderloin stir fry recipe, cooked in a flavorful 5-ingredients Asian sauce. It’s served with white rice, Korean spinach salad, shredded carrots, radish, fresh scallion, and Gojuchang.
If you are looking for easy pork tenderloin recipes, looking no further! You only need to cook this pork loin in about 5-6 minutes in a skillet! This Asian Pork Tenderloin Stir Fry is so juicy, tender and flavorful! It’s something that your kids will love because of its sweet flavor!
This pork stir fry recipe is quite similar to Bulgogi, except it’s faster and using fewer ingredients. The meat is marinated without Asian pear or scallion.
This Asian pork tenderloin stir fry recipe is something that you will want to make over and over again, especially on a busy weeknight dinner! It’s so quick, packed with flavor and affordable!
How Do I Make Asian Marinade aka Asian Sauce for Pork Tenderloin Stir Fry:
This 5-ingredients Asian Marinade or Asian Sauce is insanely good! You can find all the Asian condiments needed for this recipe in your pantry or any local market in your area. It contains light soy sauce, sesame oil, fresh ginger, garlic, and brown sugar!
How Do I Make this Asian Pork Tenderloin Stir Fry:
- First, I put the pork tenderloin in the freezer for about 30 minutes until firm around the edges. This will make it easier to slice the meat. I read this tip from Bon Appetit.
- Secondly, I thinly slice the meat and try to cut them all about the same size and shape so they cook evenly.
- Third, it’s time to quick marinade the loin with homemade Asian sauce for at least 10 minutes or up to 2 hours! I personally marinaded it for 10 minutes.
- Now, it’s cooking time! Cook the pork in two batches. Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 – 1.5 minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 – 1.5 minutes or until brown. Season with salt and pepper if needed! Transfer to a plate. Before you cook the remaining meat, be sure to wipe out the skillet to keep it clean. Then add 1 tablespoon vegetable oil to cook the last batch.
How Do I Build the Asian Bowl with Pork Tenderloin Stir Fry and Veggies:
- Place a generous amount of white rice. I highly recommend using long grain or jasmine rice. Simply cook the rice according to the product packaging. I cook my rice using this rice cooker.
- Add about 2-3 full scoops of Asian Pork Tenderloin stir fry to the bowl. This is a great source of protein plus adds sweetness and savory flavor to the meal.
- Add some Korean Spinach Salad. It’s so easy to make and healthy! You can get the Korean Spinach side dish (Sigeumchi-Namul) recipe here.
- Add some shredded carrots. Just fresh and plain, no need seasoning because the bowl is packed with flavor from the meat and spinach.
- Add spiciness! Just add a teaspoon (or more!) of Gojuchang or Siracha.
How Do I Keep Pork loin from Drying Out?
Pork tenderloin is the leanest and most tender part of an animal. It’s the area between the shoulder and back legs. It’s so delicate and usually weighing just about 1 pound. Therefore, the meat cooks very quickly and cannot be overcooked without ruining its texture. As a result, the meat becomes tough, chewy, and less than appealing
For this Asian Pork Stir Fry, I just need to cook for about 1 minute on each side because the meat is so thin. Also, pork tenderloin’s internal temperature will continue to rise as it rests.
Pork tenderloin is inexpensive, easy to cook and undoubtedly very crowd-pleasing. Also, conveniently available at any market! This has been my go-to cut of meat for any last minutes of dinner ideas.
Craving for More Asian Recipes?
- LOADED FRIES KOREAN BEEF STEAK STYLE
- KOREAN PORK BULGOGI FUSION TACO RECIPE
- GOCHUJANG SWEET SPICY KOREAN CHICKEN
This Asian Pork Tenderloin is so juicy, tender and flavorful. It’s something that your kids will love because of its sweet flavor!
- 1 1/4 pounds pork tenderloin
- 1 1/2 tablespoons brown sugar (Or use 1 1/4 tablespoons brown sugar for less sweet version)
- 2 garlic cloves (minced)
- 1 inch fresh ginger (grated)
- 2 tablespoons light sodium soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil (divided)
- fresh carrots
- korean spinach salad
- fresh scallions
- fresh radishes
Freeze the pork in the freezer for 30 minutes, until firm around the edges.
Combine brown sugar, garlic, ginger, light soy sauce, and sesame oil into a bowl. Set aside.
For tender meat: first, you need to remove the silverskin then cut the pork tenderloin against the grain into small thin slices. Transfer into a bowl or a resealable plastic bag. Pour in the sauce and gently shake until the meat is covered in sauce, then put it in the fridge for 10 minutes or up to 2 hours.
Heat up 1 tablespoon vegetable oil in a large skillet over medium-high heat then cook the first batch of loin undisturbed, until dark brown underneath for about 1 – 1.5 minutes (depending on the thickness). Toss the meat, breaking up using tongs or wooden spoon and continue cooking on the side for 1 – 1.5 minutes or until brown. Season with salt and pepper if needed.
Wipes the skillet to clean excess dirt and heat 1 tablespoon oil, cook the remaining meat for about 1 – 1.5 minutes or until brown on each side. Season with salt and pepper if needed.
Add a generous amount of rice, pork meat, spinach salad, carrots, scallion, radish and spicy sauce into a bowl. Enjoy!
Brown Sugar: I used Trader’s Joe Organic Brown Sugar (contains 4 grams of carb per 1 teaspoon).
Light Soy Sauce: I used Kikkoman brand.
Sesame Oil: I used Lee Kum Kee brand.